Loaded Breakfast Sandwich

loaded breakfast sandwichI usually make a big breakfast for my family on Saturday mornings. My family likes bacon, eggs, hash browns and biscuits. But what to do with the leftover hash browns and bacon? To use up the leftovers I make loaded breakfast bagels. This is a super easy and fast breakfast!


Makes 4 servings

4 Bagels

6 Eggs

2 tsp water

2 tsp butter

8 strips bacon, cooked

4 slices cheddar cheese

2 cups hash browns, cooked

4 TBSP mayonnaise


  1. Toast the bagels.
  2. Beat eggs with water until fluffy. Over medium heat melt butter in a skillet then add eggs. Cook and scramble eggs until desired doneness.
  3. Heat leftover hash browns and bacon in the microwave.
  4. Spread mayonnaise on bagels and top with egg, bacon, sliced cheese and hash browns. Sprinkle with salt and pepper if desired.
  5. Serve hot.



Apple Cinnamon Scones

apple cinnamon scones

Apple Cinnamon Scones just sound like autumn, right? I decided to give the can’t miss combination of apples and cinnamon a try in scone form. It worked beautifully and was a hit with my family. I encourage you to give it a try. It will make the house smell great and give you that “autumn is in the air” feeling!

This recipe uses fresh chopped apple. The scones will be moist. Store any leftover scones in the refrigerator to maintain freshness.


2 cups flour

1 tsp cinnamon

1 TBSP baking powder

3 TBSP sugar

1/2 tsp salt

6 TBSP chilled butter

1/2 cup whole milk or half & half

1 egg

1 small sweet apple such as Gala or Fuji

1/2 cup powdered sugar

1 TBSP milk


  1. Preheat oven to 400°. In a large bowl mix flour, cinnamon, baking powder, sugar and salt.
  2. Cut in butter with a pastry blender until pieces are the size of peas or smaller.
  3. In a separate small bowl whisk together whole milk (or half & half) and egg.
  4. Make a well in the center of the dry ingredients and pour in the milk-egg mixture.
  5. Using a fork, blend the wet and dry ingredients together.
  6. Cut apple into small dice, leaving skin on is fine. Mix into dough.
  7. Turn dough out onto floured board and knead a few times.
  8. Pat into a 10″ circle and cut into 8 wedges.
  9. Place on ungreased cookie sheet and bake for 13-15 minutes or until lightly browned.
  10. Transfer to cooling rack.
  11. Mix powdered sugar and 1 TBSP milk to form glaze. Mix with whisk. Add additional milk, 1 tsp at a time until desired consistency is reached. Glaze should be thick. Drizzle over cooled scones and allow to dry.

Old Breakfast Standards

Yes, I’m talking about good, old-fashioned hot cereal – Oatmeal and Farina (ground wheat).  Since we’ve gone to all-scratch cooking I’ve been looking for something beyond eggs, scones and toast.  Something quick and easy. If you haven’t tried the old hot cereals in a while (or ever) it’s time to give them a chance.

They are very easy to make – just boil the water, add the grains and cook for the prescribed amount of time.  You can jazz them up with additions like brown sugar, maple syrup, dried fruits and nuts. If you don’t want something so sweet just eat them with a little butter stirred in (the way I like it).

Be sure to get the original kind, not the instant.  Old Fashioned oats only take 5 minutes to cook, and the Cream of Wheat only takes 2½ minutes. Really, you have the time.  Serve the hot cereals right away, as they will get sticky and lumpy if allowed to cool completely.